October came knocking on our doors faster than expected. Cozy indoor activities, warm socks are no strangers to those who are keen on making the most of autumn. What do you say to curling up on the couch together with a cup of hot soup?
I love season and mood appropriate meals. Naturally, I am thrilled to bring something to the table that stands for the richness of the season. Creamy soups from root veggies are my go-to meals when short on time and low on energy. A kind reminder to find what feels good and circle back to soup when in need. Quick, simple, rich.
- ½ of a large celery root (~400 g), peeled & cut into chunks
- 2 medium potatoes, peeled & cut into chunks
- 1 medium onion, chopped
- 0,6 l water*
- 100 ml oat cuisine (optional)**
- Olive oil
- Salt to taste (~ 2-3 tablespoons)
- Freshly ground white pepper
- Heat the olive oil over medium heat, add chopped onion and stir until translucent.
- Add the celery root, potatoes, salt and give it a good stir. Put the lid on top and cook for 5 minutes, stirring occasionally.
- Remove lid, add water and turn the heat up to boil. Then reduce the heat and cook the vegetables until they soften, about 15-20 minutes.
- Add a pinch of pepper and blend with a stick blender until smooth.
- Once blended, add the oat cuisine to the soup, stir it well. Taste and season it with additional salt and white pepper as needed.
- Plate nicely and garnish with fresh celery leaves, parsley and freshly ground white pepper.
* The water should be just enough to completely cover the veggies. If the soup is too thick for your taste (once blended) add some more water until the soup reaches the desired consistency.
** Feel free to omit the oat cuisine or to substitute it with any plant-based cuisine of your choice. We recommend it for extra creaminess.
High five to Meli for rocking this recipe and caring through sharing!